Tuesday, June 22, 2010

Pasta Striptease - Ravioli Gnudi al Forno

Well, I am finally on the mend from my bout with strep throat. I suppose I should have known that I would eventually catch it after switching climates. But I thought I was gonna get lucky this year, since it's almost JULY. I was wrong. This has put a damper on my cooking as well as my ability to sit and write a post. ;) But my fever has broken and I am feeling a much better.

SO lets get naked!!! - Naked Ravioli that is. (keep it clean people - This is a family blog after all) ;)

Basically, all Ravioli Gnudi is, is ravioli filling, sans pasta wrapper. The addition of a little flour will to hold it together so it can be boiled without falling apart and turning into soup. This particular recipe is very similar to a Ricotta Gnocchi. This is a great alternative for anyone on a pasta free diet. (though I find it hard to imagine life without pasta) LOL

The "al Forno" part? Well, after I boil them, I like to toss them with melted butter, place them in a gratin pan, sprinkle them with more cheese and bake them for about 15 minutes at 300 degrees... YUM.

Ravioli Gnudi al Forno

24 oz (675 g) Fresh Spinach (though Swiss Chard is nice too)
8.8 oz (250 g) Ricotta Cheese
4.6 oz (130 g) AP Flour
3 large Egg Yolks
5 oz (150 g) Freshly Grated Parmigiano-Reggiano, plus a little more for topping
1/2 tsp Nutmeg
1 Shallot, finely minced
4 oz (227 g) Unsalted Butter; divided
Kosher Salt

Wash the Spinach and drain the spinach, but do not spin it dry.

Place it in a large pot, with the water still clinging to the leaves.

Add a little salt....

Cover and place over medium heat, cooking for 15 minutes.

Drain and let cool enough to touch it.

Squeeze out as much water as possible.

Then chop it finely.

Melt 2 oz butter in a sauce pan.

Add minced shallot and saute for about 2 minutes.

Add the spinach and a pinch of salt, cooking for an additional 5 minutes.

Set aside to cool.

Mix AP Flour, Ricotta and Egg yolks in a medium bowl.

Stir until you have a soft dough (Just like making gnocchi)

Add Nutmeg and a pinch of Kosher Salt.

Add the spinach and stir to combine.

Finally, stir in the Parmigiano-Reggiano.

Cover with plastic wrap and chill for about 1 hour (this will make it easier to handle)

Lay a large piece of Wax paper on the counter and remove the Ravioli filling from the refrigerator.
Spoon out about 3/4 tsp of the filling.....

and "roll" it into a small oval "pellet".

Continue until all the filling has been used. (It seriously helps if you have someone to assist)

Bring a large pot of water to a boil and preheat the oven to 300 degrees.

Melt 2 oz (4 TB) of butter in a small sauce pan.

Boil Ravioli Gnudi, in batches, for about 3 minutes...

or until they float.

Remove with a strainer.

Toss with the melted butter and lay out in a gratin pan.

Continue until all the Ravioli Gnudi are cooked and tossed with butter.

Sprinkle a small amount of Parmigiano-Reggiano over the top.

Bake in the oven for about 15 minutes. (Until the cheese melts)

Serve while still hot.



Michele said...

I'm glad to hear you are feeling better! I first heard of gnudi when Giada made it on her show. I've seen it in a couple of cookbooks since. It's been on the list to try but I just haven't gotten around to it yet. I love your au gratin version!

Patti T. said...

Shane I am so glad that you are feeling better. I had never heard of nude ravioli before, thanks once again for teaching me something new.